• Cooking Time: 90 min
  • Servings: 6-8 Servings
  • Preparation Time: 30 min


This is a hearty robust stew that I've been making for years. It's one of those recipes I go to when I'm looking for something warm and comfy for dinner on those cold nights. Served over polenta with some crunchy bread...yummm!


  • Ingredients
  • 3 tbs Olive Oil
  • 7 lb Beef Chuck Roast: 1" Cubes
  • 1 Large Onion: Minced
  • 1/4 cup Fresh Italian Parsley: Chop
  • 3 Garlic Cloves: Chopped
  • 2 Bay Leaves
  • 1/4 tsp Cloves: Ground
  • 1/4 tsp Cinnamon: Ground
  • 1/4 tsp Allspice: Ground
  • 1 cup Red Wine: Dry
  • 2 1/4 cup Beef Stock or Canned Broth
  • 32 oz can Whole Italian Plum Tomatoes
  • 1/2 cup Nicoise Olives: Pitted and Sliced
  • 4 tsp Rosemary: Chopped
  • 2 Red Bell Peppers, 1/4" Strip
  • 9 cups Water
  • 11/2 teaspoon Salt
  • 2 cups Cornmeal (not quick-cooking)


  • Heat oil in heavy Dutch oven over high heat.
  • Add 1/5 of beef and brown on on all sides, stirring occasionally, about 5 minutes.
  • Transfer beef to bowl using slotted spoon. Repeat with remaining beef in 4 more batches.
  • Reduce heat to medium, and add onion and Italian parsley to Dutch oven and cook until onion is golden brown, stirring frequently, about 10 minutes.
  • Stir in chopped garlic, bay leaves, cloves, cinnamon and allspice.
  • Return beef to Dutch oven and stir to coat with onion and spice mixture.
  • Add red wine and bring to boil, scraping up any browned bits, and simmer mixture for 15 minutes.
  • Add beef stock and simmer 10 minutes.
  • Add tomatoes with their juices, breaking up tomatoes with back of spoon.
  • Mix in olives and rosemary.
  • Reduce heat to low, cover and cook until beef is tender, stirring occasionally, about 1 1/2 hours.
  • Add bell peppers, cover and cook until just tender, about 15 minutes.
  • Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • For Polenta: Bring water and salt to boil in heavy large saucepan.
  • Gradually whisk in cornmeal.
  • Continue whisking until mixture boils and thickens, about 2 minutes.
  • Reduce heat to low, and cook cornmeal until thick and thoroughly cooked, whisking occasionally, about 30 minutes.
  • You can add some parmesan cheese (about 1/2 cup) and 2 Tbls butter before serving.
  • Serving: Bring beef to simmer, stirring occasionally. spoon polenta into shallow soup bowls. Spoon beef over polenta and serve.

Categories: Main Dish 

Author Credit: Bon Appetite Magazine, November 1992

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